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If you are a neophyte, at first glance, Tibetan singing bowls look no more than plain bowls you use to store food or even eat things like your morning cereals or soups at dinner.

Tibetan singing bowls, also known as Himalayan Singing Bowls, are not just commonplace. Crafted from pure copper, they resonate like the sacred bells in temples. Their unique blend symbolizes the divine seven Chakras, the energy cores in our body. These Chakras, each associated with specific physical, mental, and spiritual aspects, are believed to be balanced by the sound and vibrations of the bowls. The composition of the bowls and spiritual beliefs has it, resonates with and balances these energy centers, promoting holistic well-being. 

The unique composition of these bowls supposedly channels perceptive energy to nurture your bodily organs, mind, and intellect. Tibetan singing bowls come in various sizes. The smaller the bowls, the higher the pitch; more giant bowls produce low-pitch bass notes. There are nine kinds of bowls, each with their unique shape, size, and sound: Thadobati, Jambati, Manipuri, Mani, Lingam, Pedestal/Naga, Trapezoid, and Ultabati. These bowls, for good measure, are also available in crystal ware, producing better unbroken and sustained sound and vibrations. 

How to make a Tibetan singing bowl sing

The singing bowls available in the many antique shops are either hand-hammered or others that are machine-made. Some hand-hammered bowls also carry the compassion mantra, Om Mani Padme Hum, in Tibetan script.  In truth, no two bowls emit the same sound as you might expect. The difference between the hand-hammered and machine-made bowls is the slightly different notes, with the hand-hammered throwing a more resonant pitch. 

Next, place the bowls flat on cotton mats or donut mats woven from straw. You can also use them by placing the bowl in the center of your palm, straightening your hand out, facing upwards. You are not supposed to touch the sides of the bowl with your fingers while playing.

Playing a Tibetan singing bowl is a specific process, a unique ritual that connects you with the instrument and its healing powers. First, place the bowl flat on a cotton or straw mat. Then, hold the wooden mallet, with one end wrapped in leather, suede, or felt (the male end) and the other plain timber (the female end). Gently strike the side of the bowl, then firmly press the mallet against the outward rim of the bowl and move it in a circular motion. This process, when done correctly, produces a continuous, soothing sound. 

As you rotate the mallet around the bowl's rim, a unique, soothing, bright, clear tone fills the air, accompanied by perceptible vibrations and resonance. The friction between the mallet and the bowl’s rim creates a rich and soothing timbre that is truly one-of-a-kind, inducing a sense of calm and tranquility.

Singing bowls emit sound frequencies between 110 Hz and 900 Hz, with variations based on the bowls’ size, weight, and composition.

These bowls are played in an inverted position, with the face upwards, so they are also called standing bells, unlike the conventional bells in temples.  

History of Tibetan singing bowls

Shrouded in the wisdom of antiquity, Tibetan Singing Bowls have served as a gateway to spiritual awakening and healing for time immemorial. Their history, dating back to the era of Buddha Shakyamuni (560–480 BC), adds a layer of mystique and reverence to these sacred instruments, connecting us to a rich cultural heritage. According to Buddhist legends, the great tantric mystic Padmasambhava, or the Guru Rimpoche, one of the founding fathers of Tibetan Buddhism, brought the bowls from India to Tibet, along with Buddhist teachings, in the 8th century AD. These bowls have been integral to Tibetan and Himalayan culture and used in religious ceremonies, meditation, and healing practices. 

However, the true origin of the Tibetan singing bowl remains an enigma, adding to its allure and fascination. Some theories suggest that, despite their Tibetan name, these bowls originated in Mesopotamia (modern-day Syria) over 5,000 years ago before finding their way to Tibet, Nepal, and India. 

The speculation about the roots of those singing bowls does not end here. Some researchers argue that they originated in the Himalayas of Nepal and India before fanning out to countries like Tibet, China, Japan, Vietnam, and even America. The craftsmanship of the bowls reflects the culture and tradition of the land to which they belong, signifying different spiritual values.

Discover the healing powers of Tibetan Singing Bowls. These ancient instruments are cultural artifacts and tools for sound therapy, offering a unique way to alleviate stress and promote relaxation. 

We know about prescription medication (allopathic medicine), Ayurveda healing, therapeutic healing, and homeopathic treatment. However, in addition to these conventional practices, healing with sound therapy and vibrations has become a norm today in therapy technology. It's also called vibroacoustic sound therapy, which uses audible sound vibrations to alleviate stress and anxiety, enhance relaxation, and improve health.  

Surprisingly, even science today backs the efficacy of sound healing through Tibetan singing bowls. The sounds the singing bowls produce are said to create a kind of energy that may align the frequencies of the body, mind, and soul. This scientific validation adds a layer of credibility to the ancient practice, reassuring those who may be skeptical. 

The therapeutic benefits of Tibetan Singing Bowls are not mere folklore. The sound waves they emit harmonize with the body's vibrations, inducing a profound sense of relaxation and inner peace. This unique process aids in reducing stress, a significant factor in elevated blood pressure, heart rate, and blood sugar levels, offering hope for those seeking natural healing methods. 

It would help if you were enthusiastic and always cheerful to maintain a healthy life and stick to a nutritious diet. Scientific studies suggest that poor mood and elevated anxiety lead to increased incidence of disease. Tibetan singing bowl meditation has also come in handy in this issue. It has also shown that it helps reduce negativity and boost positivity.  

Listed below are the health benefits of listening to the ethereal note of the Tibetan singing bowl:

*Relieves stress (low self-esteem, worries, fear, anger, anxiety, and depression)

*Maintains a stable blood pressure level

*Enhances sleep (cuts down on insomnia)

*Energizes the immune system

*Improved concentration

*Relieves chronic pain 

*Synchronizes inner harmony 

*Stimulates your alpha and theta waves

The Tibetan singing bowl therapy

Often used, the Tibetan singing bowls also serve as tools for healing in sound therapy and guided meditation sessions. These sessions involve strategically placing bowls of various sizes around the room or on your body. A healing practitioner, often a meditation guru or a sound therapist, then performs the therapy by playing the bowls to produce a variety of notes. The practitioner’s role is to create a harmonious and healing environment through the sounds and vibrations of the bowls. 

Caveat: Regarding such therapy, certain people should avoid it, such as: 

*Individuals who have epilepsy.

*Those who carry metal implants or devices in their body like a pacemaker, artificial heart valves, coronary shunt, or metal pins. 

The bottom line: We have five basic senses: sight, hearing, smell, taste, and touch, which all make our lives meaningful. In truth, what we experience through those senses is life, offering nourishment like water and food. 

Sound is energy made by vibrations creating movement in surrounding air molecules. These molecules bump into the molecules close to them, causing them to vibrate as well. The resultant sound possesses characteristics that convey emotions in various nuances and subtleties.

History stands firm as a testament to the authenticity of the charismatic Tibetan singing bowls. These bowls have an untold past and, for ages, have been used for spiritual awakening, healing, and transporting us on the emotional and spiritual planes.

Frank Perry, a leading expert in Himalayan singing bowls, a composer, performer, astrologer, artist, and healer, says:

“Listening to the singing bowls of Tibet is like taking a ‘sound- massage’, the sound swells and ebbs away again softly, like the great rhythm of the ocean, conveying the feeling that it is massaging or washing clean the listener’s soul. There is also the sense of a profound spiritual presence living in this world of ringing harmonic overtones.”

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The Kathmandu Upatyaka Khanepani Limited (KUKL) has made arrangements of water supply from a new distribution network by managing ponds located at 13 different places in the Kathmandu Valley. 

Chief of the Melamchi Drinking Water Project Implementation Directorate, Tika Bahadur Chaudhary, said the new arrangement was made to distribute water brought here from the Melamchi river in Sindhupalchwk in a proportional manner.  Arrangement has been made for turbidity and chlorine testing of water in all the ponds as well as quality measurement. 

Meanwhile, the KUKL has installed automatic electric meter at water taps in Chamati and Anamnagar areas for trial.

Heathrow Airport will be closed for all of Friday over a "significant" power outage linked to a fire at a nearby electrical substation that supplies it, BBC reported. 

The airport, which is the UK's busiest, has warned of "significant disruption" over the coming days and told passengers not to travel "under any circumstances" until it reopens.

"To maintain the safety of our passengers and colleagues, we have no choice but to close Heathrow until 23:59 on 21 March 2025," a spokesperson said.

"We know this will be disappointing for passengers and we want to reassure that we are working as hard as possible to resolve the situation," they added, according to BBC.

"Whilst fire crews are responding to the incident, we do not have clarity on when power may be reliably restored," the Heathrow spokesperson said.

The airport has apologised for the disruption and has advised passengers to contact their airlines for further information.

In the lively streets of Malekhu Bazar, where the Trishuli River flows with a soothing rhythm, my childhood memories are filled with the smell of fried fish and the sound of chilled beer bottles clinking. My maternal uncle, Chabilal Marahatta, known as Chap Baje, was a local legend. He started a small stall selling fried fish and aalu chap (spicy potato cutlet fritters), which quickly became a must-stop spot for travelers on the Prithvi Highway. But what made his stall truly unforgettable was the rare appearance of Jala Kapur machha, a fish so special it turned ordinary days into celebrations.

Jala Kapur, meaning “camphor of water,” is known as the king of fish in Nepal. Its buttery texture, few bones, and melt-in-the-mouth quality made it a favorite among those who could afford it. Back then, it was considered a luxury, reserved for the elite. Chap Baje’s stall was a cultural hotspot where travelers, drivers, and officers gathered to enjoy the flavors of Nepal’s rivers.

In those days, there were no mobile phones or fancy electric freezers. Instead, we relied on kerosene-powered fridges, often repurposed from old INGO vaccination programs. These fridges were a rare luxury, and only a few shops in Malekhu Bazar could afford them. Chap Baje was one of them.

Whenever we managed to get a Jala Kapur, it was a big event. The fish, with its delicate texture and rich flavor, was saved for special guests—VIPs, officers, and influential drivers who could make or break a business with their support. I remember the excitement when a Jala Kapur arrived. My uncle would carefully divide it, saying, “This piece is for the Hakim Saab, this one for the driver, and this one for the special guest who might stop by.”

In those days, relationships were built on respect and gratitude. One such tradition was bheti—a small gift or token of appreciation. Whenever we had a prized catch like Jala Kapur or Asala, I would accompany my cousin to deliver these fish as bheti to the homes of officers and influential figures. It was a way of telling them that they were valued and ensuring their continued support.

Jala Kapur, with its firm, buttery flesh, was the star of Chap Baje’s stall. Found in the cold, fast-flowing rivers of Nepal, this fish was a symbol of purity and quality. Its delicate flavor needed little seasoning—just a sprinkle of salt, a dash of turmeric, and a hint of local spices. Whether grilled, steamed, or fried, Jala Kapur was a dish that left a lasting impression.

But Jala Kapur isn’t just delicious; it’s also incredibly nutritious. This cold-water fish is high in protein which is essential for muscle growth and repair. It’s low in fat and thus a healthy choice for weight management. It’s also rich in Omega-3 fatty acids that promotes heart health, reduces inflammation, and supports brain function besides being packed with vitamins and minerals, including Vitamin D, B-complex vitamins, and selenium, which boost immunity and overall health.Its natural diet of aquatic invertebrates enhances its nutritional profile, making it a wholesome addition to any meal.

The term Jala Kapur is a local name used in Nepal, and its scientific classification remains unclear. According to FishBase, the name Jalkapoor is associated with several species, including Pangasius pangasius, Clupisoma garua, Raiamas guttatus, Eutropiichthys murius, and Clupisoma montanum. More research is needed to accurately identify the specific species referred to as Jala Kapur in different regions of Nepal.

Jala Kapur isn’t just prized in Nepal. It’s also significant in neighboring regions like Bihar and Bangladesh. In Bihar, it’s often caught in the Gandak, Kosi, and Ganga rivers and is popular in Mithila cuisine, where it’s prepared in mustard-based curries or smoked and sun-dried for later use. In Bangladesh, it’s considered a delicacy in regions like Sylhet, Rajshahi, and Barisal, where it’s commonly prepared in Shorshe Bata Jhol (mustard-based gravy) or Panta Bhat (fermented rice dish).

One of the most beloved ways to prepare Jala Kapur is in the form of Malekhu Ko Jhol Macha, a tangy and spicy fish curry that captures the essence of Nepali cuisine. Here’s how you can make it at home:

Ingredients (Serves 4-6)

• Jala Kapur fish: 1 kg (cleaned and cut into pieces)
• Mustard oil: 3 tablespoons
• Fenugreek seeds (methi): 1 teaspoon
• Timur (Szechuan pepper): 1/2 teaspoon
• Green chilies: 4-5 (slit lengthwise)
• Tomatoes: 2 medium (chopped)
• Onions: 2 medium (finely chopped)
• Garlic: 6-7 cloves (minced)
• Ginger: 1-inch piece (grated)
• Turmeric powder: 1 teaspoon
• Red chili powder: 1 teaspoon
• Roasted mustard seeds: 2 tablespoons (ground into a paste)
• Roasted sesame seeds: 1 tablespoon (ground into a paste)
• Local Sun kagati or chuk amilo (lemon molasses): 2 teaspoons (for souring)
• Salt: To taste
• Fresh coriander leaves: For garnish

Instructions

• Clean the Jala Kapur thoroughly and marinate it with salt and turmeric powder for five minutes.
• Heat mustard oil in a deep pan until it smokes. Reduce the heat and add fenugreek seeds. Let them splutter for a few seconds.
• Add chopped onions, garlic, and ginger. Sauté until the onions turn golden brown.
• Stir in the chopped tomatoes, green chilies, turmeric powder, and red chili powder. Cook until the tomatoes soften and the oil separates.
• Gently add the marinated fish pieces to the pan. Coat them well with the spice mixture and cook for two to three minutes.
• Add the roasted mustard and sesame seed paste, along with Sun kagati juice or chuk amilo. Stir well with Timur powder to combine.
• Add two cups of water and bring the curry to a gentle simmer. Cover and cook for 10-15 minutes, or until the fish is tender and the flavors blend together.
• Sprinkle fresh coriander leaves on top and serve hot with steamed rice or chiura (beaten rice).

The author is a London-based R&D chef